Hearty Chicken & Butternut Quiche #lunchtime

I think a hearty quiche is just the thing! It’s quick and easy and you can make it ahead of time too.

Perfect for The Lunchbox or a Sunny Picnic – you decide.

All right, so here’s what you’ll need:
Deboned {roasted} chicken meat {I used the brown meat from a whole chicken: thighs, some of the wings and the drumsticks.}
6 whole eggs
Handful of Gouda cheese, coarsely grated
6 tsp sour cream
3 sprigs of thyme
1 small butternut, diced and cooked
A splash of milk
2 large leeks, cut lengthways into quarters and caramelised in butter

Start by prepping all your already-cooked ingredients:
Remove the cooked chicken from the bones and roughly tear into strips
Cook the butternut and let it cool
Caramelise the leeks by slowly sautéing in butter until it becomes golden and soft

Next, whisk the eggs and add a splash of milk. Add the grated cheese and season with salt & pepper.
Butter a small oven dish and pre-heat your oven to 180C.

Layer the chicken and butternut in the bottom of the dish and press the thyme sprigs inbetween.
Pour the egg and cheese mixture over the chicken and butternut and add dollops of sour cream randomly onto the dish.
Finally, arrange the leeks all over and then bake for about 35 minutes until the eggs are set and the quiche is beautifully golden on top.

You can totally make this quiche with a traditional pastry shell, but I prefer it without, plus now it’s carb-free!